Pour the chicken stock into a Dutch oven or soup pot; stir in the soy sauce. Cover and bring to a boil over high heat. Stir in the mushrooms, bell pepper, carrot, peas, scallion, garlic, pepper, and noodles. Cover and cook until the vegetables and noodles are nearly tender, about 2 to 3 minutes. As the noodles cook, stir occasionally with a fork to separate.

Reduce the heat to medium. Add the eggs slowly, pouring in a very thin stream while stirring briskly and constantly. Continue stirring until the eggs cook and form shreds, about 2 minutes. Stir in the sesame oil. Taste and adjust the seasoning.

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